CROCK POT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUITS RECIPE - (4.5/5)

Crock Pot Chicken & Dumplings with Refrigerated Biscuits Recipe - (4.5/5) image

Provided by chelseap09

Number Of Ingredients 6

1 pound chicken breasts, boneless, skinless
2 tablespoons butter
2 (10.5-ounce) cans condensed cream of chicken soup
1 (14-ounce) can chicken broth
1 medium white onion, diced
4 large flaky refrigerator biscuits (half a can)

Steps:

Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours. Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done. Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.